I have always wondered what kind of memories I would like to leave behind for my children after I pass on from this world. After much consideration, I believe food is one of the many ways that can always jolt sweet and fond memories (or otherwise)for people. Hence the blog name CookBake Legacy for my family members. I want to enjoy the learning journey of my cooking and baking and discover foods that my family members love to eat.

Saturday, June 21, 2008

I came across a blog Mike's Table organising a Frozen Dessert Challenge and decided to submit this entry.

Since I spotted yam being sold in the supermarkets these days, I decided to make yam ice-cream. This is also my dh's favourite ice cream flavour.I was looking through many ice -cream recipes at IK and KC and finally gathered enough information to come out with this recipe which uses glucose syrup. I understand that this ingredient would help to make the ice-cream smooth and less icy. The sweetness of this ice-cream was also reduced so that my dad , being mildly diabetic could have a chance to eat it.

Ingredients:300 g steamed, mashed yam300 ml UHT milk150 ml diary whipping cream50 g caster sugar3 tbsp glucose syrup2 tsp yam essence pasteMethod:Process the yam in a blender with the milk and the whipping cream.Pour the mixture into the freezer bowl of the ice-cream maker with the paddle running.Add in the glucose syrup, sugar and the yam essence paste.Allow the mixture to churn for about 30 minutes or till the mixture thickens considerably.Transfer mixture into container and freeze overnight.